Roasted Turkey Roulade
A turkey roulade, or turkey roll, is a dish consisting of long, thin strips of turkey breast stuffed with a choice of ingredients.
Ingredients:
- 2 1/2 lbs. Turkey Breast, butterflied
- 3 T Butter, divided
- 1 T Olive Oil
- 1 Yellow Onion, chopped
- 1 Celery Rib, chopped
- 2 Garlic Cloves, minced
- 4 oz. Cremini Mushrooms, chopped
- 2 oz. Baby Spinach, chopped
- 1/2 cup Sherry
- 1 T Good Fella Italian Herb
- 6 oz. Stuffing
- 2 T Parsley, chopped
- 2 1/2 cups Turkey or Chicken Stock, divided
- Rosemary Sprig
- Bay Leaf
Instructions:
- Preheat the oven to 325 F.
- Melt 1 tablespoon of butter and olive oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 minutes. Add the garlic and mushrooms and continue to cook for 3 minutes, until the mushrooms are slightly browned. Deglaze with sherry, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in spinach, then season with Good Fella. Simmer for 2 minutes, and then turn off the heat.
- Fold the stuffing and fresh parsley into the vegetable mixture, then slowly pour over 1 cup of turkey stock, until the stuffing is moistened.
- Time to butterfly the turkey breast. If you’re not sure how to butterfly turkey breast for roulade, remember that you are looking for the thickest parts of the turkey and you want to slice it open while keeping about the same thickness as the other parts.
- For turkey roulade, the turkey breast should be about an inch thick. If the turkey breast is too thick, you should place it between two sheets of plastic roll and pounding it out.
- Place the turkey breast on a cutting board. Season with Good Fella, then spoon over ⅓ of the stuffing, leaving an inch border.
- Roll the turkey breast, and then use kitchen twine to truss the turkey breast and secure the stuffing. Place in a cast iron skillet, top with remaining softened butter, and season with Good Fella. Place a sprig of rosemary on top, and add the remaining 1 ½ cups of stock around the turkey, along with 1 bay leaf. Transfer to the oven.
- Cook the turkey for 1 ¼ to 1 ½ hour, until an internal temperature of 165 F is reached.
- Remove the stuffed turkey breast from the oven, rest for 15 minutes, then slice and serve warm, with the remaining stuffing.
Source: https://www.psseasoning.com/blogs/recipes/roasted-turkey-roulade
Turkey, Spinach, and Apple Wrap
Serves: 2
Ingredients:
- 1 Tbsp. reduced-fat mayonnaise
- 2 tsp. honey mustard
- 2 (8-in) whole-wheat Lavash wraps or flour tortillas
- 2 cups (washed and dried) baby spinach leaves, loosely packed, or two large leaves of a soft leafy green lettuce
- 4 thin slices of turkey breast (4 ounces)
- 1/4 Granny Smith apple, sliced paper-thin
Instructions
- Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture.
- Leaving a margin free on the side closest to you, arrange a layer of greens on top of the wraps. Top each layer with half the turkey. Evenly divide apple slices and lay them lengthwise across the turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side.
- Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving. When ready to serve, remove the plastic wrap and cut each wrap in half, at an angle.
Nutritive Information
Per Serving:
- Calories: 260 Kcal
- Fat: 6 g
- Carbohydrate: 28 g
- Protein: 22 g
- Fiber: 3 g.
Source: AICR
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
